Baked cabbage wontons

Chinese raviolis made easy: a simple triangle folding, and a very quick cooking method (baking!) for extra crispy edges! Here I have stuffed them with (edible!) cabage stems but you could really use anything as a filling (I am thinking asparagus since they are in season). Dip them in a mix on rice vinegar and soy sauce, and you have a perfect starter or main dish if you serve them with a side of miso soup, rice or salad!

wonton or gyozas wrappers, either store-bought or homemade
2 cups cabbage stems (or “regular” cabbage/broccoli/cauliflower pieces, or Brussels sprouts, asparagus, mushrooms, tofu/tempeh/seitan, kimchi … any kind of filling will work here!)
1 clove garlic
1 1/2 inch ginger piece, peeled
1 green onion stem
1 tbsp soy sauce
1 tbsp mirin
1/2 tbsp sesame oil + more for cooking
1 tsp sesame seeds

Dipping sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
chopped scallion, sesame seeds, red pepper flakes to taste
optional : a few drops sesame oil

View the full recipe at Lemon Pie and Tie&dye →